Prep Time: 15 min
Total Time: 2 hr 27 min
Makes: About 44 cookies or 22 servings, 2 cookies each
6 squares BAKER'S Semi-Sweet Baking Chocolate
3/4 cup (1-1/2 sticks) butter
1 cup sugar
2 eggs
1- 3/4 cups flour
1/2 tsp. CALUMET Baking Powder
1/3 cup chopped candy canes
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or overnight.
ROLL heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets. BAKE 10 to 12 minutes or until tops are set. (Do not overbake.) Immediately sprinkle with chopped candy canes. Cool 1 minute on baking sheets. Remove to wire racks; cool completely.
KRAFT KITCHENS TIPS
Size It Up
Chocolate and mint make a terrific winter combination. Enjoy a serving of these truffle cookies at your holiday celebrations.
Make-Ahead
After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer¬weight plastic bag. Cookies can be frozen for up to 1 month. Thaw cookies at room temperature before serving.
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